A tag is a keyword or label that categorizes your question with other, similar questions. Using the right tags makes it easier for others to find and answer your question.
an organism that ferments
The sensation of flavour perceived in the mouth and throat on contact with a substance. eg This beer has a sweet taste. or This wine has a fruity taste.
FAQ focused at beginner home brewers
For questions relating to the creating or maintaining refrigerators or freezers modified for holding and/or dispensing homebrew (e.g. beer in a Cornelius keg).
Extraction or mash efficiency - the percentage of actual sugars extracted from the grain compared to the theoretical maximum.
the act of directly infusing CO2 into a solution under pressure.
the measure the specific gravity of a liquid.
the initial and primary stage of fermentation where the yeast consumes the sugars in the wort and converts them to alcohol and carbon dioxide.
a step at the end of the lautering process to extract much of the remaining sugars from brewing grains by adding additional hot water to the mash.
Any sort of numerical manipulations used in calculating brew-related quantities such as bitterness, original gravity etc.
for posts that are related to working with adjuncts while brewing.
A substance, typically a liquid, that removes most or all of the bacteria and other microbial contaminants from brewing equipment.
An all grain technique of making beer that uses just a single vessel to mash, sparge and boil. During the mash the grain is physically removed via a bag or some other form of retainer.
For questions relating to the measurement or prediction of gas pressure in homebrew (e.g. when kegging and force-carbonating).
A beer with an original gravity of 1.070 or higher.
The process of cooling hot wort after the boil or whirlpool phase of beer making.
The process of quickly dropping the temperature of homebrew following fermentation to promote the flocculation and settling of yeast and other unwanted material.
Soak (food or tea) in water or other liquid so as to extract its flavour or to soften it. Often but not exclusively refers to steeping specialty grains or fruit.
For questions relating to obtaining, explaining, or calculating a level of bitterness in homebrew.
free of cloudiness. This is often achieved with the use of finings or cold-crashing.
A foamy build-up of yeast and proteins formed on the surface of the brew during fermentation.
Batches less than 5 gallons in volume.
A small fermentation performed for the purpose of increasing the number and proving the viability of yeast cells for use in a later fermentation.
Introducing air into the wort to increase the amount of dissolved oxygen.
For questions on obtaining, preparing, sanitizing, or using bottles for packaging homebrew.
Passing liquid through a device(the filter) to remove unwanted material.
A device used for cooling the hot wort following the boil or whirlpool phase of beer making in preparation for fermentation.
The percentage of sugars present in the wort converted to alcohol by yeast. Typical attenuations are 60-80%.
Introducing pure oxygen into the wort to increase the level of dissolved oxygen. More effective than aeration.